Tag archive for "Salad"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

This spring, try crunching on jicama instead of potato chips.

Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.

A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.

Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.

This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin


  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

    hanukka recipes and tablesettings

    A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

    5 Comments 11 December 2014

    Don’t miss a single recipe or gorgeous table setting idea! 

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    Bravo Vicky Krantz for sharing your fresh Hanukkah table look with us!

    Here’s a brief description of this tempting Hanukkah table setting and dessert bar that must have taken weeks to plan:

    Hi Marlene,

    Happy Hanukkah-

    I made the napkin rings out of sugar cookies (everyone actually ate them after! lol loved it)

    • Made mini triffle cups with brownies, choc pudding Oreo, Rich Whip and a wafer for a cute touch
    • choc covered pretzels
    • choc dipped Rice Krispie treats,
    • dreidels covered in glitter
    • cup cakes with toppers made with chocolate lollipop mold

    Btw my menu was:

    • Tilapia Sliders
    • Home made crouton salad with Mozzarella
    • Greek salad
    • Strawberry goat cheese salad with homemade candied pecans
    • Mozerella sticks
    • Parve yebrat (rolled grape leaves) with lemony artichokes
    • Pasta puttanesca
    • Potato au gratin
    • Lemony sautéed spinach with currents pine nuts and fresh garlic! Yum!






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    Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

    hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

    Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

    6 Comments 10 May 2013

    Adapted from Robin Jemal’s holiday recipe kosher cookbook  Dare To Be Different ,
    this dairy goat cheese salad with its citrusy dressing will be a major hit with your family and guests.

    The toasted sliced almonds and Panko coated goat cheese adds a nice dose of topping crunch that, just for a moment brings back the good old days of  CARVEL chocolate crunch…. BUT getting back to reality, lets all accept the fact that if we were born before 1980- the Carvel topping days are not on the menu anymore, and now we might have to add that daily dose of crunch with a salad that has a sidekick of  sweet  roasted butternut squash and toasted almonds, and a citrusy dressing to top it all off. Recipes like these make it fun to be a grownup!

    Goat Cheese Salad, The Jewish Hostess

    Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

    Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula


    • 2 logs of cold goat cheese,
    • 3 egg whites, beaten
    • 1 cup panko crumbs mixed with salt and pepper
    • 1 bunch of beets, boiled and cubed
    • 2 cups of sweet potato or butternut squash cubed, mixed with olive oil and salt and roasted till edges are brown.
    • 1 cup toasted almonds or pumpkin seeds
    • 1/2 cup toasted walnuts/optional
    • 1 bag mesclun lettuce, or baby arugula
    • Citrus Dressing:
    • 1/2 cup honey
    • 1 cup red wine vinegar
    • 1/4 cup orange zest
    • 1/2 cup orange juice
    • 1/4 cup dijon mustard
    • salt,pepper
    • 1/2 cup olive oil


    1. Slice goat cheese with a sharp knife into rounds and dip into beaten egg and then into seasoned Panko crumbs.
    2. Place on a sprayed baking tray and bake for about 20 minutes at 350 degrees till toasty.
    3. Place beets, roasted cubed sweet potato or butternut squash atop greens.
    4. Add toasty goat cheese on top.
    5. Whip dressing ingredients in Cuisinart with sharp blade.
    6. Pour over salad.
    7. Top with toasted walnuts, almonds and/or pumpkin seeds.




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    Marinated Lentil Salad with  Cubed Apple and Sliced Fennel

    hanukka recipes and tablesettings, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

    Marinated Lentil Salad with Cubed Apple and Sliced Fennel

    1 Comment 30 April 2013

    lentil salad, The Jewish Hostess

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    “Hi Marlene,
    Check out my blog beautyandsomebeef.com!
     Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
     Thank you so much! “

    Marinated Lentil Salad with Apple and Fennel

    Serving Size: 4 people

    Marinated Lentil Salad with Apple and Fennel


    • 3 cloves of garlic, cut into quarters.
    • 2 tablespoons Olive oil
    • 2 cups dry lentils or 1 can of prepared lentils
    • 1 red apple
    • 1 fennel bulb
    • 4 cups water
    • Lemon
    • salt & pepper to taste
    • parsley for garnish


    1. Bring water to a boil in a small saucepan.
    2. Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
    3. When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
    4. While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
    5. Squeeze some lemon juice on top to keep the apple looking fresh.
    6. Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
    7. When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.

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    Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

    card game lunch, kosher rice and pasta recipes

    Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

    2 Comments 24 December 2012

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    Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
    “Hi Marlene,
    The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
    Frieda Kassin

    Recipe for Wheat Berry Salad: (pictured below)

    • Make wheat berry according to package but instead of water use use imagine vegetable stock.
    • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
    • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
    • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

    The jewish Hostess 4

    Quinoa Oreganata

    • Make quinoa according to package using imagine vegetable stock instead of water
    • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
    • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
    • Add it to quinoa
    • Chop some fresh oregano and add it
    • Add salt, pepper and dried oregano
    • Serve cold or room temperature
    • Enjoy!

    The Jewish Hostess 2
    The Jewish Hostess

    The Jewish Hostess 1
    A Glorious Sukkot Dinner Fiesta by Miriam H.

    holiday table settings, sukkah and table decor, sukkot table settings

    A Glorious Sukkot Dinner Fiesta by Miriam H.

    1 Comment 10 October 2012

    “LIKE” this post and share with your friends!

    My neighbor Miriam is a beautiful woman inside and out. Her glowing personality is evident with every greeting, smile, and hug that that she gives with the utmost generosity. Miriam’s vivid and deeply hued table top Mexican themed dinner table decor instantly put her holiday dinner guests in a festive mood, and these pictures make me happy every time I look at them! These fiesta themed dinner  table top photos are truly beyond words, and I am so happy to present it to my Jewish Hostesses!

    Miriam used Mexican blankets as her table runners, and scattered gloriously striped Mexican pillows among huge fruit and flower filled champagne glasses as her ingenious centerpieces. Her dining room table served as a buffet table as the huge doors behind beckoned her guests to the fabulous Sukkah that was built as an extension to her home. Thank you Miriam for sharing your fabulous Mexican themed Sukkkot dinner party with us!

    p.s. If  you love this Mexican fiesta table setting theme as much as I do, then please checkout these Mexican party supply sites:





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    Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

    kosher main dish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

    Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

    No Comments 14 August 2012

    I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
    but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!

     I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene


     Don’t miss a single recipe! 

    p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

    Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:

    • 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
    • 3/4 cup wild rice
    • 1/2 teaspoon kosher salt
    • 2 celery ribs, sliced
    • 4 green onions, thinly sliced
    • 1/4 cup chopped fresh cilantro, plus more for sprinkling
    • 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
    • olive oil

    Lime- Ancho Vinaigrette:

    • 1/4 cup freshly squeezed lime juice
    • 1 tablespoon honey
    • 1 teaspoon ancho chili powder
    • 1 heaping teaspoon ground cumin
    • 1 garlic clove crushed
    • kosher salt
    • 1/3 cup olive oil
    • 1/2 cup of parsley, chopped
    • whisk all ingredients
    • 12 cups mixed  greens, such as arugula, mizuna, red mustard, and spinach

    Peel and cut the sweet potatoes in wedges.  Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.

    Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.

    Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.

    In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.

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    Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

    hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

    Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

    No Comments 14 August 2012

    “Hi Marlene

    I made a great grilled ribbon summer squash salad this weekend!


    Esther Mosseri

    • 6-8 yellow and green summer squash.
    • juice of 2 lemons
    •  1 c olive oil
    • 2 tbsp chopped fresh basil
    • 2 tbsp chopped fresh parsley
    • 6 cloves minced garlic
    • Optional-shaved parmesean and toasted pine nuts
    1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
    2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
    3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .
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    Sweet Peaches, Red Onion with Shredded Basil Salad

    kosher recipes, kosher salad recipes, rosh hashanah and sukkot recipes

    Sweet Peaches, Red Onion with Shredded Basil Salad

    1 Comment 13 August 2012


    This fresh summer salad couldn’t be easier. We sliced the peaches pencil thin, and let them marinate in the equally sliced thin red onion slivers. The slivered basil was last to be sprinkled on top right before serving. If serving with a dairy meal, you can crumble feta or goat these on top, and if serving with a meat meat, you can choose to place sliced grilled chicken as a side. We couldn’t stop eating this salad given the low fat and low calorie bonus! Inspired by MarthaStewart.com.

    Sweet and Savory Summer Salad Ingredients:

    • 3 peaches, sliced 1/2 inch thick
    • 1/4 red onion, very thinly sliced
    • 1/3 cup fresh basil (leaves torn if large)
    • Juice of 1/2 lemon
    • 1/2 teaspoon coarse salt
    • Freshly ground pepper
    • 1 tablespoon extra-virgin olive oil


    1. Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.
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    Was Popeye Eating Kale?

    kosher recipes, kosher salad recipes, kosher vegetable recipes, shavuot recipes and ideas

    Was Popeye Eating Kale?

    2 Comments 19 May 2012

    Adele Yedid MS, RD

    We all somehow inherently know that kale is good for us. From fast food eaters to health food fanatics, children to adults, dietitians to laymen…kale is pretty much a universal health food. Even my computer seems to have gotten the memo on this nutritional giant. While gathering data on kale I typed the words “nutrition” into a Google search and before I could even type the words “of kale,” a funny thing happened. The first search option to pop up was “nutritional perks of kale.” Either my computer is psychic or there’s a major buzz surrounding the health benefits of this green vegetable.

    So what’s the hype? Maybe it’s because kale is just so green, or probably because most people don’t like to eat it. We all know that the best test determining how good a food is for you is how bad it tastes, right? (Loud, annoying buzzer) WRONG! I would like the opportunity to disprove that.

    Let me begin with a little background information on this “superfood.” Just like your favorite superhero, kale is tender yet strong (proven by its ability to be eaten from raw to braised), fights the bad guys (diseases like cancer and heart disease), puts things back where they belong (as in cholesterol and waste- you get it), and saves the good guys (provides a plethora of antioxidants, vitamins and minerals). Specifically, kale is an amazing source of antioxidant vitamins A and C, as well as one of the highest available food sources of vitamin K. It is actually so high in vitamin K (which works in blood clotting factors) that those on blood thinners may be advised to avoid it as it can be counteractive to their medication. Among the specific types of the antioxidants found in kale are the carotenoids and flavonoids, which are the primary factors giving kale its anti-cancer capabilities. I can continue, but I will spare you and simply say that going through kale’s nutritional roster makes me wonder if it was spinach Popeye was eating all that time.

    I am aware that all this nutritional jargon may not be enough to convince some of you skeptics. My husband Eli was an avid kale chips hater. He would list it on his top 10 worst foods. He would make faces as I ate it at dinner. He strongly felt that I could eat it only because I am a registered dietitian who grew up on a macrobiotic diet, and I would agree to appease him. But despite that, I couldn’t prove to him that I truly did enjoy it. I had to find a way to present it to people like my husband who were on the other side.

    And so, I searched and read and tested and tasted. What follows are two recipes that I feel can change your mind if it needs changing. I would like to showcase kale’s versatility by presenting it to you in both cooked and raw form. We will start for the faint of heart with a recipe for spicy kale chips, a crispy and light snack that your kids will fight over. From there we will graduate to enjoying kale in its green glory with my asian sesame kale salad, fresh, earthy and vibrant. Talk about spring cleaning!


    For the purpose of my two recipes we will be using curly kale. Other varieties of kale are lacinato or dinosaur kale, as well as ornamental (purple) kale. When buying curly kale I like to look for a bunch that is full, firm and has tight curls. Kale that feels wilted is not fresh and will not have the flavor or nutrition that it should. The color should be deep, rich green, and free of yellowing and obvious blemishes. I choose organic kale which is free of pesticides, herbicides and fungicides.


    Kale should be thoroughly washed, leaf by leaf in cold water. It can then be gathered it in a salad spinner, sprayed with a vegetable wash and allowed to soak for 2-3 minutes to get rid of any critters or dirt that may still be present. Spin it dry and you are ready to go.


    Always remove the tough center stem of the kale, then chop to your desired sized pieces


    • 1 bunch kale
    • 1 tablespoon olive oil (in sprayer bottle such as misto)
    • ¼ tsp sea or Himalayan salt
    • ¼ tsp hot pepper flakes
    1. Preheat oven to 350 degrees
    2. Wash kale, remove hard inner stem, cut into bite size pieces
    3. Spray with olive oil and sprinkle with salt (if a misto is not available, simply drizzle with olive oil and toss to coat evenly)
    4. Optional: sprinkle with any or all of the following for added flavor: lemon juice, apple cider vinegar, sesame seeds, cumin
    5. Place on parchment lined baking tray, bake for 15-20 min until crispy but not burnt on edges.


    • 1 bunch kale (yield approx 8 cups)
    • 2 cups purple cabbage (sliced thin)
    • 2 cups shredded carrots
    • ½ cup thinly sliced scallions
    • ¼ cup toasted sesame seeds (I buy raw, hulled seeds and toast myself)
    • Optional: ¼ cup currants


    • Juice of 2 lemons
    • 2 tsp brown rice vinegar
    • 2 tbs tamari
    • 1 tsp agave nectar
    • 1-2 garlic cloves (crushed)
    • 1/3 cup extra virgin olive oil
    • 1 tsp toasted sesame oil
    1. Wash and dry kale thoroughly, cut out tough center and chop into bite size pieces
    2. Chop cabbage and scallions, shred carrots
    3. Toast sesame seeds in pan over low flame, moving pan continuously. Take out of pan at first sign of toasting. Do not allow to burn, should get tan
    4. Combine kale, cabbage, carrots, scallion and sesame seeds (and currants if using)
    5. Mix all dressing ingredients and add to salad. You can dress this salad in advance, as the kale can withstand the dressing and it will allow the flavors to develop.
    6. Serving suggestion: as seen in the photo, serve atop a bowl of soba noodles and vegetables in dashi for a balanced meal.

    I hope that I have been successful in tempting you to try this nutritional powerhouse. I figured if I haven’t convinced you as of yet I will leave you with the thoughts of my macho husband texting me from the work just the other day: “Hey, is there any kale salad left? I’ll send someone over to pick it up.” Now that’s victory.

    Are you willing to take the plunge?

    Adele Yedid

    contact me  at  AyedidRD@gmail.com


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    A Jewish Hostess Hot Pink Accented Spring Themed Table

    holiday table settings, kosher recipes, mother's day tables, shavuot recipes and ideas, shavuot table settings

    A Jewish Hostess Hot Pink Accented Spring Themed Table

    4 Comments 10 May 2012

    My anonymous (love her like a sister) sister in law recently made a gorgeous spring lunch for her closest relatives, and I just had to share it with all of you. Feast your eyes on this fabulous lunch menu and hot pink accented table top decor. Though she claims that she made up some of the recipes, I am slowly trying to drag all of the secret info out of her, so please bear with me. One recipe that I can share with all of you is the one that I passed on to her, and you can find the recipe for Panko Encrusted Goat Cheese Salad with Roasted Butternut Squash and Pumpkin Seeds HERE. The rest of the recipes will g-d willing come ASAP!!!

    Notice how the HOT PINK placemats and center napkins took center stage and made this table shout, “ITS SPRINGTIME, LADIES!!! EVERYBODY SMILE!!”

    Which we absolutely did!!!

    As a special bonus HOSTESS tip-

    The circular straw  placemats can be purchased at Gracious Home.

    If you want a POP of color without spending a fortune, you can purchase these MY DRAP disposable placemats and napkins (in the center of the table pictured below) from Amazon. Usable up to 5 times- you get a lot of bang for your buck!


    Table Setting Ideas, The Jewish Hostess

    The Jewish Hostess, Table Setting Ideas



    Table Setting Hiolidays, The Jewish Hostess

    Table Ideas, The Jewish Hostess

    Buffet Table, The Jewish Hostess

    Fatoush Salad, The Jewish Hostess

    Fatoush Salad

    Goat Cheese Salad, The Jewish Hostess

    Panko Crusted Goat Cheese Salad with Roasted Butternut Squash and Pumpkin Seeds


    Grated Squash with Sauteed Mushrooms and Cherry Tomatoes


    Italian Tuna Salad, The Jewish Hostess

    Italian Tuna Salad

    Jewish Holidays, The Jewish Hostess

    The Lunch Buffet

    Kosher recipes, The Jewish Hostess

    Samboosak, The Jewish Hostess

    Syrian Cheese Samboosak

    Samboosak recipe HERE….

    Pizzas , The Jewish hostess

    Assorted Pizzas


    Cinnamon BUNS, The Jewish Hostess

    Sticky Buns

    Cupcakes Kosher, The Jewish Hostess

    Mini Carrot Cupcakes

    Kosher desserts, The Jewish Hostess

    Mini Apple Crumb Muffins


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    Wild Salmon Chunks Served on a Bed of Baby Spinach

    kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, kosher vegetable recipes, Passover Recipes, rosh hashanah pasta, salads, and lunch ideas

    Wild Salmon Chunks Served on a Bed of Baby Spinach

    No Comments 10 March 2012

    I’m always on the lookout for grilled salmon recipes, and when I came across this sauteed salmon recipe idea from my friends over at kosher.com and Joy of Kosher, I was inspired to put in on my before- the-fast menu .

     Health benefits of wild salmon:

    • speeds up your metabolism. This facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.
    • For  shiny hair, bright eyes and healthy skin,  salmon consumption can do provide that as well.
    • Four ounces of wild salmon gives you a full day’s required amount of Vitamin D. That same amount of salmon also gives you more than half of the B12, niacin and selenium that you need daily. That four ounce serving of salmon gives you almost thirty grams of protein. That’s more than half of the Food and Drug Administration’s recommended daily amount.
    • salmon is a natural anti-depressant
    • Warning: FDA and EPA have  issued a recommendation that pregnant women and young children eat no more than two servings, or 12 ounces, of salmon and other low-mercury fish each week.
    • Read about mercury in farm raised salmon as opposed to wild salmon HERE

    Health benefits of baby spinach:

    • A cup of spinach contains a little under 7 calories, almost a gram of fiber, and high levels of vitamins A and C.
    • Spinach has tons  of anti-cancer benefits. It has four times the beta carotene of broccoli. Spinach is also an excellent source of folate – an ounce contains nearly 25% of our daily requirement.
    • Spinach protects against age-related macular degeneration, a serious eye disease affecting older people.
    • Spinach contains folate which has cardiovascular benefits and promotes a healthy pregnancy.
    • Note: Spinach is among the 12 foods on which high levels of pesticide residues have been highly detected.  Please consider buying and eating only organically grown spinach.

    Wild Salmon Chunks Served on a Bed of Baby Spinach:


    • 2 tablespoons: olive oil
    • 1 1/2 pounds:salmon fillet, skinned and cut into bite-sized pieces
    • 1/2 red bell pepper, seeded, veins removed, diced
    • 1/2 green, yellow or orange bell pepper, seeded, veins removed, diced
    • 1/2 cup:golden raisins
    • 1/4 cup:pine nuts
    • 1/2 teaspoon:salt
    • 1 (10-ounce) package:baby spinach
    • 1/2 cup of your favorite homemade vinaigrette.


    1. In a 12-inch skillet, heat olive oil over medium heat. Add salmon, peppers, raisins, pine nuts and salt.
    2. Sauté for 7-8 minutes, until salmon is opaque and peppers are tender.
    3. Place baby spinach in a salad bowl and spoon warm salmon mixture over spinach.
    4. Drizzle balsamic dressing over the salad and serve warm or at room temperature.

    Win a free Apron and enter our Shabbat table setting Contest!!!! Click HERE  for details!


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    Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

    kosher recipes, kosher salad recipes

    Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

    1 Comment 16 January 2012


    I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene


    Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

    • 4 tbsp lemon juice
    • 2 tsp dijon mustard
    • 2 tsp red wine vinegar
    • 2/3 cup extra virgin olive oil
    • 2 shallots
    • salt and freshly ground pepper
    1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
    2. Pour in all other ingredients except for olive oil.
    3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
    4. Add salt and pepper.
    5. Store in a jar and use throughout the week!


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    Happy First Birthday- Baby Susan!

    birthday parties, Dessert Buffet Bars, kids, parties

    Happy First Birthday- Baby Susan!

    12 Comments 10 December 2011

    Meet my talented niece Ruth Gindi! You may think that this party was personally decorated by Amy Atlas herself, but Ruth single handedly pulled off this fabulous DIY  first birthday party for her little daughter in less than two weeks. When I was a kid, I was lucky if I got a birthday sponge cake layered with cherry and pineapple jam-(why on earth did my mom keep choosing those um….. yummy flavors??), and some balloons plastered onto the ceiling, but it seems that those memories are fading fast as we speed up to 2011!!!

    Modern moms like Ruth Gindi take the cake when it comes to entertaining nowadays!! Ruth whisked through many gourmet kosher cookbooks for her party menu,  but mentioned that she was especially inspired by Kosher Elegance, the new gorgeous cookbook by Efrat Libfroind. She also personally printed out all of the party invites and girly food printables at home on her printer.

    So excited to post these pictures- thanks Ruth! Gorgeous job!!!  Love, Auntie Marlene

    “Hey Aunt Marlene !

    Here are a few pictures from my daughter’s 1st birthday party. The theme was bows of course! And everything was decorated pink and white.
    The menu was kid friendly as well as adult friendly…
    roasted corn salad, exotic cabbage salad,
    veggie burgers with chummus, wheatberry salad,
    fig,goat cheese and carmelized onion pizzas, tri color tomato salad ,
    roasted veggie wraps, Fred’s salad,
    tri color sandwich stacks,
    sambusak, spanach jiben Syrian recipe for spinach and cheese muffins), bow- tie noodles, baby pizzas
    strawberry yogurt with granola, and berry salad.
    Some of my desserts were:
    cheesecake pops, chocolate covered strawberries,
    bow shaped chocolate lollypops, pink rice krispy treats,
    french macaroons, merengues, mini cupcakes,
    White chocolate fruit cream dream, and much more!!
    I purchased downloads on Etsy.com for all the food labels, straw flags and giveaway boxes.
     I also wrapped each glass cube or vase I was using in pink ribbon and finished it off with a bow to carry out the theme.
    The number 1 centerpiece was made by the new Ave P and East 3rd florist. He was very well priced!
    I had so much fun planning and  decorating this party!! Hope you enjoy the pictures!
    Cupcakes by Alexia Benzaken  (646) 725-3135
    Cake cookies merengues macaroons by Margalit Dweck
    Photography by Vicki Ades Photography

    p.s. Ruth happens to be selling gorgeous handcrafted baby bows- all colors and styles! Perfect for your little girl or as a gift! Contact Ruth at "the chic boutique" (917)596-9422

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    Sleek, Chic (and Cheap) Sukkot Salad Array

    at home, holiday table settings, sukkot table settings

    Sleek, Chic (and Cheap) Sukkot Salad Array

    2 Comments 19 September 2011

    How cool is this sukkot salad bar ?

    Individual salad ingredients such as olives, cucumbers, peppers, jicama, corn, carrots, mushrooms, beans, tomatoes, etc. can be easily displayed onto these square plastic serving bowls for your lunch guests. Assorted salad dressings and olive oils are featured at the head of the table. Make your salad and head out to the Sukkah. Pastas, tuna, egg salad, and other main courses can also be served in these serving dishes. Use your imagination.  These serving dishes can be found at most party goods stores.

    Thank you Debbie Gindi for snapping a pic and sending it in!

    Subscribe Now so you don’t miss a single kosher holiday  recipe or table setting idea!!!
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    Two Great Sugar Detox Salad Dressings for the Holidays

    kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

    Two Great Sugar Detox Salad Dressings for the Holidays

    2 Comments 15 September 2011


    These dressings are a great addition to any salad- perfect for a sugar detox diet! Thanks to Sari Dana for all of your sugar detox advice! Blend up for Rosh Hashanah, Sukkot, or any of the Jewish Holidays!

    Avocado Dressing
    1/4 cup vinegar (or red wine vinegar)
    1/4 cup lemon juice
    2 tsp salt
    1 1/4 cup olive oil
    1 avocado
    1 garlic
    Blend in blender

    Nobu Dressing:
    1 cup lemon juice
    1/2 cup tamari
    3 garlic
    2 tsp salt
    1 1/4 cup olive oil
    Blend in blender


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